Preparation

Heat oil in heavy large saucepan over
medium-high heat. Add onions, garlic, and
jalapeño; sauté until onions are tender, about
7 minutes. Add brown sugar, chili powder,
molasses, cilantro, and cumin; stir until sugar
dissolves. Stir in crushed tomatoes with puree,
broth, and coffee; bring to boil. Reduce heat
and simmer uncovered until sauce thickens
slightly and is reduced to 4 cups, stirring
often, about 35 minutes. Season sauce to
taste with salt and pepper. DO AHEAD: Can be
made 1 week ahead. Cover and chill.